Lemon treacle tart11/25/2023 This recipe is from Home Cooked by Kate Humble. Set the oven to 160☌ (325☏), Gas Mark 3, cover loosely with foil and reheat for 20–25 minutes or until warmed through. This freezes beautifully, just defrost and reheat before serving. Bake for 10 minutes, then reduce the oven temperature to 180☌ (350☏), Gas Mark 4, and bake for a further 25–30 minutes until the pastry is a light golden brown and the filling is set. Spread the soaked mixed peel over the pastry base, pour the warm breadcrumb mixture over the top and spread it out evenly. Heat the golden syrup, orange zest and juice in a saucepan until very runny, then stir in the breadcrumbs. Preheat the oven to 200☌ (400☏), Gas Mark 6. Any leftover pastry can be wrapped up well and frozen. Line a loose-bottomed 20-cm (8-in) tart tin with the pastry and put it in the fridge. If your pastry tears, just roll it back up into a ball and re-chill until firm before trying again. Thin is good, as it makes the finished tart less heavy. Roll out the pastry on a floured work surface to a thickness of about 3mm (¹⁄8in). Soak the mixed peel in the lemon juice for 10–20 minutes. Add just enough cold water to mix to a firm dough, wrap it in clingfilm and chill for 30 minutes. Put the flour, butter, zest and a pinch of salt into a food processor and mix until it makes fine crumbs. Don’t tell her, though.Ģ00g (7oz) plain flour, plus extra for dustingġ75g (6oz) fresh brown or white breadcrumbs (or half of each) I’m afraid, if it were up to me, I’d probably just buy a ready-made pastry case. Penny provided the recipe for the pastry. Lacing it with the tartness of citrus peel, juice and zest takes it beyond the realms of sticky and stodgy, to something worth many hours of digging and weeding. But a homemade treacle tart is a different thing altogether. I found them to be always blandly sweet and gooey in a not-good way. Dad loved treacle tart and I felt I should too, but they never seemed to live up to expectations. Increase the oven temperature to 195 degrees, or 175 degrees fan.My mum would occasionally buy a treacle tart as a treat – principally for my dad as a reward for doing hard graft in the garden. Pour in the oat milk and using a metal cutlery knife stir the milk into the flour mixture, for a minute or two until the mixture begins to clump together. Bake for 20 minutes, remove the parchment and beans, and bake for a further three-five minutes, until golden and cooked through.ĥ Remove from the oven and set aside to cool slightly while making the filling. Using your fingertips rub the margarine into the flour until it resembles breadcrumbs. Prick the base of the pastry with a fork and place in the freezer for 15 minutes.Ĥ To bake the pastry blind, line the pastry with a piece of parchment paper and fill with baking beans or rice. Dust the work surface with a little plain flour and roll out the chilled dough using a rolling pin until you have a large circle that is a little bigger than a 23cm loose-bottomed, non-stick fluted tart tin.ģ Press the pastry into the tin, leaving a few centimetres of pastry hanging over the edge. Chill it for at least 30 minutes.Ģ Preheat the oven to 180 degrees or 160 fan. Alternatively, you can use a food processor and blend the pastry ingredients until the dough comes together. Turn the dough out and wrap in clingfilm. Add the sugar, mix well, and add one to two teaspoons of water just until the dough starts to clump together.
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